Gluten-Free Sweet Potato Caramel Cake Truffles
Ingredients
- 4 Soozys grain-free sweet potato muffins
- 1 tablespoon Nancy's oat milk yogurt
- Cinnamon (to taste)
- Vanilla extract (2 teaspoons total)
- 10-15 pitted dates
- 1 tablespoon creamy almond butter
- 1/3 cup water
- Nutilight chocolate hazelnut spread (for drizzling)
Preparation
Heat up the sweet potato muffins according to microwave instructions and crumble them.
Mix the oat milk yogurt, vanilla extract, and cinnamon.
Roll the mixture into balls and place in the fridge for 20 minutes.
Prepare date caramel by mixing pitted dates, creamy almond butter, water, and vanilla extract in a blender or food processor.
Coat the cake balls with the date caramel and place in the fridge for another 20 minutes.
Drizzle with chocolate hazelnut spread on top and place in the fridge for another 20 minutes.
Enjoy at least three at a time.